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A fascinating study of the full cycle of provisioning the country house with fruit and vegetables, including how they were prepared, preserved, cooked and served. The first part covers the supply of seeds, plants, and trees to the use of frames and greenhouses and aromatic herbs and flowers. The second part covers the produce itself: its preparation, preservation and consumption including the use of medicinal herbs. There are chapters on the walled garden at Shugborough in Staffordshire and the kitchen gardens in Scottish country houses. Published in association with the National Trust.
- Sales Rank: #2795741 in Books
- Published on: 1998-05
- Original language: English
- Number of items: 1
- Dimensions: 10.00" h x 7.00" w x 1.00" l,
- Binding: Hardcover
- 209 pages
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